If there is one surefire way to make any dessert even better, it has to be turning it into a lemon concoction. I love lemons, and I especially love lemon desserts. Now that summer is in full swing, it’s the perfect time to enjoy all the magic that can come from the humble lemon. There’s nothing quite as refreshing as sipping on an ice cold glass of lemonade. If I happen to be holding a plate of lemon meringue pie or munching on a lemon bar at the same time, even better.

Did I mention that I love lemons?

Now that my lemony love affair has been established, we really should get to the point of my post today, which happens to be these delicious Lemon Sugar Cookies with Lemon Buttercream Frosting. When I found this recipe from Jennifer of Mother Thyme, I knew I had found my next lemony calling. These cookies are so soft and pillowy, a perfect match for the popular Lofthouse sugar cookies, and covered with a healthy dollop of a creamy lemon buttercream frosting. They are so good.

Let’s begin shall we?

You’ll need cake flour, baking powder, salt, butter, sugar, eggs, fresh lemon juice, fresh lemons, vanilla and powdered sugar.

In a medium bowl, combine cake flour, baking powder and salt and set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy.

Add in eggs one at a time.

Stir after each addition.

Stir in lemon juice, lemon zest and vanilla until combined.

Gradually add in the flour mixture.

Mix until combined. Chill dough for at least 1 hour in the refrigerator. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball (see note below for shaped cookies). Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.

Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely before frosting.

For the frosting, using an electric mixer, combine butter and confectioner’s sugar, gradually adding the sugar. When all sugar is added, add in lemon zest, lemon juice and blend on medium until fluffy. Add in food color if desired. If frosting is too thick, add more lemon juice, water or milk until desired consistency is reached.

Once the cookies have cooled frost with the buttercream.

Note: For shapes, roll out chilled dough ¼ inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment-lined baking sheet. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to wire rack to cool. Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any excess cookie for the edges.

I loved these cookies.They really are so soft and delicious with the perfect balance of sweet lemon tartness. Add a glass of cold milk and you’ve got the perfect afternoon snack that your family will love. 

I’m so glad Jennifer shared this recipe with us—it will be a regular in the cookie rotation at our house! You can find more of Jennifer’s recipes at her blog Mother Thyme. Warning: There is so much deliciousness, you may be there for a while.

Printable Recipe

Lemon Sugar Cookies with Lemon Buttercream Frosting

by Jennifer | Mother Thyme on April 5, 2012 in Cookies, Desserts April 5, 2012 CookiesDesserts

See post on Jennifer | Mother Thyme’s site!

3.67 Mitt(s) 3 Rating(s)

Prep Time: 15 mins

Cook Time: 10 mins

Difficulty: Easy

Servings: 12

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When life hands you lemons make lemonade, or better yet, lemon sugar cookies. This is a soft sugar cookie with hints of fresh lemon and lemon zest topped with a thick lemon buttercream frosting.

Ingredients

• FOR THE COOKIES:
• 3 cups Cake Flour
• 3 teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Butter, Room Temperature
• 1 cup Sugar
• 2  Large Eggs
• 2 Tablespoons Fresh Lemon Juice
• 1 whole Lemon, Zested
• ½ teaspoons Vanilla Extract
• FOR THE LEMON BUTTERCREAM FROSTING:
• ½ cups Unsalted Butter, Room Temperature
• 3 cups Confectioners Sugar
• 1 whole Lemon, Zested
• 2 Tablespoons Fresh Lemon Juice
• Food Coloring (optional)

Preparation Instructions

In a medium bowl, combine cake flour, baking powder and salt and set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in lemon juice, lemon zest and vanilla until combined. Gradually add in flour mixture combined.

Chill dough for at least 1 hour in the refrigerator.

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball (see note below for shaped cookies). Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.

Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely before frosting.

For the frosting, using an electric mixer, combine butter and confectioner’s sugar, gradually adding the sugar. When all sugar is added, add in lemon zest, lemon juice and blend on medium until fluffy. Add in food color if desired. If frosting is too thick, add more lemon juice, water or milk until desired consistency is reached.

Note: For shapes, roll out chilled dough ¼ inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment-lined baking sheet. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to wire rack to cool.

Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any excess cookie for the edges.

 
 
_______________________________________

Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 
I bought some blueberries at the store the other day, with the purpose of making something tasty with them. I love eating them fresh and have trouble stopping at just one, but I enjoy them even more when baked into a delicious, stick-to-your-hips kind of treat. This German coffee cake from Deborah of Country At Heart Recipes is the perfect kind of recipe to showcase a pint of sweet, juicy blueberries.  

This cake is filled with them, and then topped with a crunchy, buttery, crumb topping of brown sugar, pecans, and oats. To put it over the top, it’s also drizzled with a gorgeous glaze. I don’t think you’ll need much persuading to try this yummy treat! Cut a generous slice, make yourself a good cup of coffee (or tea) and enjoy the moment.

You’ll need: sugar, brown sugar, oats, pecans, flour, salt, cinnamon, butter, eggs, vanilla, baking powder, baking soda, nutmeg, buttermilk, blueberries, powdered sugar, and hot water.

Preheat oven to 350ºF. In a small bowl, combine the sugar, brown sugar, oats, and pecans.

Add the flour, salt, and cinnamon.

Add the butter and cut in the butter until crumbly. Set aside.

In large mixing bowl, beat sugar and butter until creamy. Add the eggs one at a time and mix well.

Add the vanilla, mix well and set aside.

In a small bowl combine the flour, baking powder, and baking soda, salt, cinnamon and nutmeg. Mix this into the creamed mixture, alternately with the buttermilk.

Rinse blueberries and drain them. Then place them into a small bowl and sprinkle with the 2 tablespoons of flour. Shake off the excess flour.

Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping.

Bake for 45-55 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Start checking the cake a few minutes early so it doesn’t over bake and turn out dry. Remove from oven and allow to cool for 10 minutes.

In a small bowl, combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed. 

Mix until smooth and creamy. 

Drizzle glaze over the warm cake. 

So it looks all pretty.

I have to say this really is a great coffee cake. It’s hearty, crunchy, and sweet, perfect in all the right places. It is best eaten the same day. Your morning will get just a little bit better when you can start it off with a slice of this. 

Thanks Deborah for sharing your yummy recipe with us! Make sure you visit Deborah’s blog, Country At Heart Recipes, for a whole list of delicious looking treats.

Printable Recipe

Blueberry Kuchen

by Deborah Vogts on December 5, 2012 in Cakes, Desserts December 5, 2012 CakesDesserts

See post on Deborah Vogts’s site!

5.00 Mitt(s) 1 Rating(s)

Prep Time: 15 mins

Cook Time: 55 mins

Difficulty: Easy

Servings: 9

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Here’s a yummy German coffee cake to serve to your family!

Ingredients

• FOR THE CRUMB TOPPING:
• ¼ cups Sugar
• ⅓ cups Brown Sugar
• ½ cups Old Fashioned Oats
• ½ cups Chopped Pecans
• ¼ cups Flour
• ¼ teaspoons Salt
• ¼ teaspoons Cinnamon
• 5 Tablespoons Butter
• FOR THE COFFEE CAKE:
• ⅔ cups Sugar
• 6 Tablespoons Butter
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 2 cups Flour
• 2 teaspoons Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• ¼ teaspoons Cinnamon
• ⅛ teaspoons Ground Nutmeg
• ½ cups Buttermilk
• 2 cups Blueberries
• 2 Tablespoons Flour
• FOR THE GLAZE:
• ½ cups Powdered Sugar
• ¼ teaspoons Vanilla
• 2 teaspoons Hot Water, Or As Needed

Preparation Instructions

Preheat oven to 350ºF.

For the crumb topping:
In small bowl, combine sugar, brown sugar, oats, pecans, flour, salt and cinnamon. Cut in butter until crumbly. Set aside.

For the cake:
In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. Set aside.

In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add this into the creamed mixture alternately with buttermilk.

Rinse blueberries and drain them. Put them into a small bowl and sprinkle with the 2 tablespoons of flour. Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping. Bake for 50–60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Remove it from the oven and allow to cool for 10 minutes.

For the glaze:
In a small bowl combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed. Mix until smooth and creamy. Drizzle over warm cake.

 
 
_______________________________________

Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

  There’s two things that will automatically make a girls day: chocolate and cake. When you put the two together, you have a recipe for the worlds best pick-me-up that rivals those absurdly cute kitty emails. Yes, that kitty wearing a cowboy outfit while balancing on a tightrope singing Gangnam Style may bring a smile […]